The Pioneer Woman Tasty Kitchen
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Tuna Salad Stuffed Tomatoes (Made with Greek Yogurt)

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Level: Easy

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Description

This tuna salad redo is delicious stuffed into small tomatoes. Light and refreshing, it’s a healthy lunch choice.

Ingredients

  • 7 ounces, weight Water-packed Tuna
  • 2 Tablespoons Chopped Celery
  • 1 teaspoon Spicy Brown Mustard
  • 3 Tablespoons Non-fat Plain Greek Yogurt
  • 2 teaspoons Extra Virgin Olive Oil
  • 2 teaspoons Chopped Roasted Red Pepper
  • Fresh Ground Pepper, to taste
  • 9  Campari Tomatoes
  • 6 leaves Butter Lettuce
  • 3 teaspoons Blue Cheese Crumbles

Preparation

Drain tuna and place in a bowl. Add chopped celery and set the bowl aside. In another bowl mix together ingredients for the dressing: spicy brown mustard, non-fat Greek yogurt and extra-virgin olive oil. Mix dressing into the tuna and celery. Stir in roasted red pepper and fresh ground black pepper to taste. Set aside.

Clean tomatoes and prepare for stuffing by removing core from the top and gently scooping out the seeds inside, making room for the tuna salad. Carefully stuff the tomatoes with about 1/3 cup of the tuna salad, reserving a little to place between the butter lettuce and tomatoes.

Serve the tuna-stuffed tomatoes atop butter lettuce, placing a thin layer of tuna salad between the tomatoes and lettuce. Sprinkle with crumbled blue cheese and serve with a whole grain roll. Enjoy!

This makes about 1 cup, enough for three 1/3 cup servings.

Nutrition information for 1/3 cup tuna salad: 100 calories, 15 gm. protein, 4 gm. fat, and 1 gm. carbohydrate (This is the tuna salad only with the blue cheese crumbles, not with the tomatoes or lettuce.)

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